Yield: 12 servings. 2 lb., 4 oz. American Lamb leg, sliced in 1" strips 4 Tbsp. walnut or olive oil 1 lb., 8 oz. snow peas 4 tsp. green peppercorns, rinsed and strained 4 oz. orange juice 4 tsp. lemon juice1/2 tsp. pepper1/2 tsp. dried rosemary, ground1/2 tsp. salt12 oz. Mandarin orange slices, drained 1 lb., 8 oz. apples, chunked 8 oz. walnuts, coarsely chopped 8 oz. raisins as needed, leafy greens Lightly sautè lamb in oil. Add peppercorns, snow peas, orange and lemon juices, pepper, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.